There’s something magical about the combination of buffalo sauce, ranch, and gooey melted cheese. If you love buffalo chicken, you’re going to be obsessed with this Buffalo Chicken Pasta Bake. It’s creamy, spicy, cheesy, and loaded with tender pasta and shredded chicken—all baked to perfection in just 30 minutes. Whether you’re making this for a weeknight dinner, game day, or a potluck, this dish is sure to be a crowd-pleaser.
The best part? It’s ridiculously easy to make. With simple ingredients like cream cheese, ranch dressing, and shredded mozzarella, this dish comes together with minimal effort. You can even swap out the pasta for cauliflower if you’re looking for a low-carb option. Let’s dive right into how to make this incredibly satisfying meal!
Ingredients You’ll Need
Before we get started, here’s what you’ll need for this buffalo chicken pasta bake:
- Penne pasta – Holds up well with the creamy sauce, but you can use any pasta shape you prefer.
- Cream cheese – Makes the sauce rich and creamy.
- Ranch dressing – Adds flavor and balances the spice.
- Hot sauce – Frank’s Red Hot is a classic, but use your favorite.
- Shredded chicken – A great way to use up leftover rotisserie chicken or canned chicken for convenience.
- Mozzarella and cheddar cheese – The perfect combo for a melty, cheesy topping.
- Green onions – For a pop of freshness and garnish.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures the dish bakes evenly and gets that perfectly melted, bubbly cheese on top. To prevent sticking, spray an 8-inch casserole dish with nonstick cooking spray and set it aside.
Step 2: Cook the Pasta
While the oven is heating, bring a large pot of salted water to a boil. Add 2 cups of uncooked penne pasta and cook according to the package directions until al dente. You don’t want the pasta to be too soft since it will continue to cook in the oven.
Once the pasta is done, drain it and drizzle a little olive oil over it to prevent sticking. If you’re going for a low-carb version, you can swap the pasta for cooked cauliflower instead. Set the pasta aside while you prepare the sauce.
Step 3: Make the Buffalo Sauce Mixture
Now, it’s time for the creamy, spicy goodness! In a large mixing bowl, combine:
- 1 (8-ounce) package of softened cream cheese
- ¾ cup ranch dressing
- ⅓ cup hot sauce
Use a whisk or a hand mixer to blend everything together until smooth and creamy. The cream cheese should be fully incorporated so that the sauce is thick and velvety. If your cream cheese is still cold and difficult to mix, pop it in the microwave for about 15-20 seconds to soften it up.
Step 4: Combine the Ingredients
Now that the buffalo sauce mixture is smooth and creamy, it’s time to bring everything together. Add the 2 cups of shredded cooked chicken to the bowl and stir until it’s fully coated with the sauce. If you’re using canned chicken, make sure to drain it well before adding it in. Rotisserie chicken also works great for this recipe because it’s already tender and flavorful.
Next, fold in ½ cup of shredded mozzarella cheese along with the cooked pasta. Stir everything together until the pasta is well coated and the cheese starts to melt into the warm mixture. This ensures every bite is packed with cheesy, spicy goodness.
Once combined, transfer the mixture into your prepared 8-inch casserole dish, spreading it out evenly.
Step 5: Top with Cheese
Now comes the best part—more cheese! Sprinkle the remaining 1 cup of shredded mozzarella cheese and ½ cup of shredded cheddar cheese evenly over the top. The mozzarella melts beautifully, while the cheddar adds a little sharpness that complements the buffalo sauce perfectly.
At this point, your casserole is looking irresistible, but we’re not done yet. It’s time to bake!
Step 6: Bake Until Bubbly
Place the casserole dish into the preheated 375°F oven and bake for 20 minutes. You’ll know it’s ready when the cheese is completely melted, golden, and bubbly around the edges. If you like an extra crispy cheese topping, you can turn on the broiler for the last 2-3 minutes, but keep an eye on it so it doesn’t burn.
While it’s baking, your kitchen will start to smell incredible—the mix of spicy buffalo sauce and gooey melted cheese is enough to make anyone hungry.
Step 7: Garnish and Serve
As soon as the buffalo chicken pasta bake comes out of the oven, let it sit for a few minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop.
For the finishing touch, sprinkle chopped green onions over the top. They add a nice pop of color and a mild onion flavor that pairs well with the creamy, spicy sauce. If you love extra heat, drizzle on more hot sauce, or if you prefer a little cooling contrast, add a drizzle of ranch dressing.
Now, grab a serving spoon and dig in! This dish is perfect as is, but you can also serve it with a simple side salad or some crusty bread to soak up all the extra sauce.
Tips and Variations
Want to make this buffalo chicken pasta bake your own? Here are some easy swaps and variations to try:
- Make it low-carb: Replace the pasta with cooked cauliflower or zucchini noodles.
- Use different cheese: Try adding Monterey Jack or Pepper Jack for an extra kick.
- Add veggies: Mix in some diced bell peppers or celery for extra texture.
- Make it spicier: Increase the hot sauce or add a pinch of cayenne pepper.
- Add crunch: Top with crushed tortilla chips or panko breadcrumbs before baking for a crispy texture.
This recipe is so versatile, and no matter how you customize it, it’s guaranteed to be a hit!
Frequently Asked Questions
Buffalo Chicken Pasta Bake is an easy and delicious dish, but you might have a few questions before making it. Here are some of the most common questions and helpful answers to make sure your dish turns out perfect every time.
1. Can I make this dish ahead of time?
Yes! You can assemble the pasta bake up to a day in advance, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 15 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time if it’s cold.
2. Can I freeze Buffalo Chicken Pasta Bake?
Absolutely. To freeze, assemble the dish but do not bake it. Cover it tightly with plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight, then bake as directed.
3. What can I use instead of ranch dressing?
If you’re not a fan of ranch or don’t have any on hand, you can substitute it with blue cheese dressing for a stronger, tangy flavor. Greek yogurt or sour cream mixed with a little garlic powder and dried herbs can also work as a lighter alternative.
4. What’s the best way to reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through. If reheating a larger portion, cover with foil and bake at 350°F for about 15-20 minutes until heated through.
5. Can I use a different type of pasta?
Yes! Penne works great, but you can also use rotini, rigatoni, or even elbow macaroni. Just choose a pasta that holds sauce well for the best results.
6. Is there a way to make this dish lighter?
To make a lighter version, you can use reduced-fat cream cheese, light ranch dressing, and swap some of the cheese for a smaller amount of shredded part-skim mozzarella. Using whole wheat pasta or substituting with cooked cauliflower also helps cut down on carbs.
7. Can I make this in a slow cooker?
Yes! To make this in a slow cooker, mix all the ingredients together and cook on low for 2-3 hours, stirring occasionally. Sprinkle the cheese on top during the last 30 minutes, then cover and let it melt before serving.
Final Thoughts
Buffalo Chicken Pasta Bake is the ultimate comfort food—rich, creamy, cheesy, and packed with bold buffalo flavor. Whether you’re making it for a weeknight dinner, serving it at a party, or prepping it ahead for busy days, this dish is always a hit.
The best part? It’s super customizable! You can tweak the spice level, swap ingredients to fit your dietary needs, or add fun toppings like crispy bacon or blue cheese crumbles.
If you give this recipe a try, let us know how it turned out! Did you make any variations? Share your experience in the comments or tag us on social media. Happy cooking!
PrintBuffalo Chicken Pasta Bake
This creamy, cheesy, and spicy pasta bake is perfect for buffalo chicken lovers. With tender pasta, shredded chicken, ranch, and hot sauce, it’s an easy and satisfying meal that comes together in just 30 minutes.
Ingredients
- 2 cups (8 ounces) uncooked penne pasta (or substitute cooked cauliflower for a low-carb option)
- 1 (8-ounce) package cream cheese, softened
- ¾ cup ranch dressing
- ⅓ cup hot sauce (such as Frank’s Red Hot)
- 2 cups shredded cooked chicken (or 1 (12.5-ounce) can chunk chicken breast)
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- Green onions, for garnish
Instructions
1️⃣ Preheat the Oven:
Preheat your oven to 375°F (190°C) and spray an 8-inch casserole dish with nonstick spray.
2️⃣ Cook the Pasta:
Boil the penne pasta according to package directions. Drain and drizzle with a little olive oil to prevent sticking.
3️⃣ Make the Buffalo Sauce Mixture:
In a large bowl, mix together cream cheese, ranch dressing, and hot sauce until smooth and creamy.
4️⃣ Combine the Ingredients:
Stir in the shredded chicken, ½ cup of mozzarella cheese, and cooked pasta until well combined. Spoon the mixture into the prepared casserole dish.
5️⃣ Top with Cheese:
Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
6️⃣ Bake:
Bake for 20 minutes, or until the cheese is melted and bubbly.
7️⃣ Garnish and Serve:
Remove from the oven and garnish with chopped green onions, extra hot sauce, or additional ranch dressing if desired. Serve immediately.
Notes
✔️ Make it spicier: Add extra hot sauce or sprinkle in red pepper flakes.
✔️ Add crunch: Top with crushed tortilla chips or panko breadcrumbs before baking.
✔️ Use different cheeses: Swap mozzarella for Monterey Jack or Pepper Jack for a twist.
